Classic French onion soup is a fall and winter staple. Mine is rich, full of deeply caramelized onions, full of warming herb flavor, and of course topped with lots of melted gruyere cheese over slices of toasted baguette.
Classic French Onion Soup
classic French onion soup with sweet onions, rich flavor, melted gruyere cheese, and toasted baguette
- 3 tbsp butter
- 3 lbs thinly sliced onions
- kosher salt
- 1 cup sherry wine
- 2 qts beef stock
- 1 small bundle fresh thyme sprigs, tied in kitchen twine
- 2 bay leaves
- 1 french baguette, sliced ¼”
- 12 oz gruyere cheese, shredded
- freshly cracked black pepper
- Heat a large Dutch oven (or heavy-bottomed pot) over medium-high heat. Add the butter and let it melt. Add the onions and stir to coat. Season with a generous pinch of salt. Let the onions cook for about 10 minutes, stirring often. Lower the heat to medium-low and continue to cook the onions until they are browned and caramelized, about 45 minutes to an hour, stirring often.
- Pour in the sherry wine. Stir well and let simmer for 2 minutes or so. Add the beef stock, fresh thyme, and bay leaves. Bring to a bubble and simmer for about 30 minutes.
- Meanwhile, preheat the oven to broil on high.
- Season the soup to taste. Remove the thyme and bay leaves. Ladle the soup into oven-safe bowls. Place 2 slices of bread on top of each bowl of soup. Mound the gruyere cheese on top of the bread. Place the soup bowls onto a sheet pan and transfer to the oven.
- Let the cheese melt and brown, about 1-2 minutes. Garnish the soups with black pepper and extra fresh thyme leaves. Serve immediately.